Combine the water, yeast, and salt in a 5 quart bowl. Stir to mix. Add all of the flour at once and mix with a spoon until the dough is wet and sticky with no dry patches. Cover with plastic wrap, but do not seal airtight. Let it rise for about 2 hours at room temperature. If you are not using it immediately, refrigerate the dough, loosely covered, for up to a week.
To make a loaf, sprinkle some flour onto the surface of the dough. Scoop up a handful of dough about the size of a grapefruit (or bigger - depends if you want 2 or 3 loaves). Rub the dough with a layer of flour while gently stretching the top around to tuck the sides into the bottom to form a round, smooth loaf. Put the loaf on a cutting board dusted with cornmeal to prevent sticking. Let it rise, uncovered, for at least a half hour or as long as 90 minutes. The loaf will plump but not change radically in size.
About 20 minutes before baking, preheat the oven to 450°F. Place a metal pan on the bottom rack of the oven. Put the baking stone on the middle rack.
Dust the loaf liberally with flour. Slash the top with a cross or three lines with a razor or sharp knife and slide it onto the preheated baking surface. Carefully pour about 1 cup of hot water into the broiler tray or metal pan and close the oven door to trap the steam. Bake for about 30 minutes, until the crust is browned and the loaf feels light and hollow.
Cool on wire rack. Enjoy :)